Thursday, February 26, 2009

Fat Free Pineapple Coffee Cake + African Pineapple Peanut Stew

I've been craving desserts. After the three week detox, I'm a little wary of going full force with desserts just yet. Yes, I dream of layer cakes with buttercream filling and cookies with gooey chocolate chips but I think I want to do it a healthier way today. I got this yummy coffee cake recipe from the fat free vegan blog which I visit regularly. Susan V. has a treasure trove of fat free or low fat original vegan recipes that you can incorporate into your weekly meals from breakfasts, lunches, dinners and desserts! I've made this coffee cake about 2 years ago when I first went vegan and I loved it. I'm glad I have gotten around to making it again. It's very moist and healthy cake made with whole wheat and oat flours, no oil, very little sugar and a crunchy cinnamon sugar topping. Perfect for your tea or coffee break!

I didn't have raw turbinado sugar so I used regular sugar for the topping. I also didn't have Ener-g egg replacer so I substituted 2 TB of cornstarch with no problems.

Edited to add:

I made this African Pineapple Peanut Stew using the leftover pineapple from the cake. I added some chickpeas, sweet potatoes, a little water and way more peanut butter than the recipe calls for! It's delicious served over rice or couscous.

"What do you eat?"

Why, yummy food of course! As a vegan who does not eat meat, fish, eggs and dairy, I get asked this question hundreds of times. I plan to fill the contents of this blog with the answer to that question and to prove that vegan cuisine is full of variety, flavor and abundance.